tony b Posted September 14, 2016 Report Share Posted September 14, 2016 (edited) Yep, that's a lot of wood, even for a 14 hour cook. So, I'm not surprised that you have a bunch left. You don't need smoke for the entire cook. Once the meat's surface starts to dry out (bark develops), it doesn't absorb hardly any more smoke, unless you spray it with a cool liquid (water, beer, apple juice, etc.) But, there you have to be careful not to spray on too much or you'll wash off the bark that you've worked so hard to build up. YMMV Edited September 14, 2016 by tony b Quote Link to comment Share on other sites More sharing options...
billg71 Posted September 14, 2016 Report Share Posted September 14, 2016 (edited) Late to the party, just wanted to say that is an absolutely stunning cooker! Congrats! Edited September 14, 2016 by billg71 Quote Link to comment Share on other sites More sharing options...
